From "Emulsifier Applications".... "Emulsifiers do not create emulsions, mechanical energy creates emulsions," says John Wyatt, director of innovation, Danisco Ingredients, New Century, KS. Q & A: 1. How ionic emulsifier provide stability? Because of negative charge on the hydrophilic portion of the molecule, the oil droplet will be covered with a negatively charged surface once the emulsifiers are in place. This negative charge will help repel other oil droplets and further stabilize the emulsion.
2. What are the reasons cause weak gluten network formation? First, not all gluten is of the same quality; some has a weaker potential to associate into this network. Even with the same flour from the same supplier, the potential may vary from year to year. Second, even high quality gluten can have its functionality diminished by the rigors of mechanical handling in the plant.
"Emulsifiers do not create emulsions, mechanical energy creates emulsions," says John Wyatt, director of innovation, Danisco Ingredients, New Century, KS.
Q & A:
1. How ionic emulsifier provide stability?
Because of negative charge on the hydrophilic portion of the molecule, the oil droplet will be covered with a negatively charged surface once the emulsifiers are in place. This negative charge will help repel other oil droplets and further stabilize the emulsion.
2. What are the reasons cause weak gluten network formation?
First, not all gluten is of the same quality; some has a weaker potential to associate into this network. Even with the same flour from the same supplier, the potential may vary from year to year. Second, even high quality gluten can have its functionality diminished by the rigors of mechanical handling in the plant.